5 Min
10 Mins
Yield 8 small pancakes
Breakfast / Snack
Gluten Free
Introduction
Quick, fuss-free breakfasts are a must for health-minded cooks who still crave indulgence. These gluten-free pancakes use protein-rich almond flour for lasting fullness and ripe bananas for natural sweetness, so no refined sugar is needed.
Our Sweetlips blend perfumes the batter, while Florale No 1 honey and coconut oil add tropical warmth. Rest the almond-flour batter for just a couple of minutes and you’ll flip stacks that are surprisingly fluffy, lightly crisp at the edges, and fragrant enough to pull everyone to the table.
Ingredients
2 large ripe bananas, well-mashed
2 large eggs
1 cup almond flour (blanched, fine grind)
¼ tsp baking soda (helps nut-flour rise)
1 Tbsp Sweetlips spice blend
1 Tbsp Florale No 1 honey
2 Tbsp melted coconut oil (plus more for greasing)
Optional: 2 Tbsp dairy-free milk if batter seems thick
Directions
Blend the batter
In a blender combine bananas, eggs, honey
Add almond flour, baking soda, Sweetlips pulse until smooth.
Let batter rest 2 minutes so almond flour fully hydrates, improving loft and preventing grittiness.
Pre-heat & grease
Warm a non-stick skillet over medium heat
Lightly wipe with coconut oil; refined oil stays neutral, virgin adds light coconut aroma but still suits these temps.
Cook
Pour ¼-cup rounds; cook 2–3 min until edges set and bubbles appear.
Flip gently and cook another 2 min until golden. Nut-flour cakes brown fast so moderate heat avoids scorching.
Refresh pan with a dab of coconut oil between batches.
Serve
Stack pancakes; drizzle more Florale No 1 honey, dust with a pinch of Sweetlips, and top with fresh fruit.
Serving Notes
Tropical stack: top with grilled pineapple and extra honey-Sweetlips drizzle.
Post-workout plate: add Greek yogurt and roasted nuts for extra protein.
Dessert twist: layer pancakes with coconut whipped cream and pomegranate arils for mini shortcakes.
Why It Works
Almond flour delivers protein, fibre and healthy fats while keeping carbs low; combined with banana it creates a naturally sweet, moist crumb.
Sweetlips pairs well with banana pancakes tropical profile and honey’s floral notes, a classic flavor match.
Baking soda reacts with banana acids for lift, eliminating the need for wheat gluten.
Coconut oil’s moderate-high smoke point means you can sear the cakes without off flavors
Resting the batter—even briefly—lets almond flour absorb moisture, a common pro tip for gluten-free batters yielding lighter pancakes.
